Harvest Vegetable and Farro Salad

Serves 6

1 cup serving

Ingredients

Salad

1 cup farro, uncooked

4 cups root vegetables, diced (beets, carrots, parsnips, butternut squash, etc.)

1 can chickpeas, no salt added (NSA), drained, liquid reserved

1 apple, diced

Dressing

2 tbsp reserved chickpea liquid

2 tbsp red wine vinegar

2 tbsp lemon juice

1 tbsp stone ground mustard

¼ cup fresh chives or green onion, chopped

¼- ½ cup fresh parsley, chopped

Directions

1. Pre-heat oven to 400°F
2. Place cut root vegetables on a silicon mat lined baking sheet. If not using a silicon mat, use parchment paper or non-stick aluminum foil. Bake root vegetables for 25 minutes. Let cool before combining with other ingredients.
3. While vegetables roast, cook the farro. Combine 1 cup farro with 2 cups liquid (water or NSA vegetable broth) in a medium saucepan. Bring farro and liquid to a boil, cover and reduce to simmer for 15-20 minutes.
4. Combine cooked farro, roasted vegetables, chickpeas and apples in a bowl.
5. To prepare dressing, whisk remaining ingredients together and pour harvest salad.
6. Enjoy!

Notes